{"id":38382,"date":"2020-06-23T10:49:12","date_gmt":"2020-06-23T14:49:12","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38382"},"modified":"2022-05-11T06:18:48","modified_gmt":"2022-05-11T10:18:48","slug":"chefs-dish-id-rather-be-yooeating","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-id-rather-be-yooeating\/","title":{"rendered":"Chef’s Dish: I’d Rather Be (Yoo)Eating"},"content":{"rendered":"
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Photographed by Nick Surette<\/em><\/h6>\n

I<\/span>rene Yoo\u2019s fourth-floor Brooklyn walk-up is exactly what you\u2019d expect of a self-described \u201cfreelance photo producer and food creative\u201d for the likes of Food Network and Food52. Her bookshelves\u2014occupying an entire wall of her small kitchen\u2014are filled with cookbooks, faded issues of the now-defunct Lucky Peach, rows of pastel glassware, a small Korean flag, and a hand-sewn Spam can made entirely of felt. Sandwiched between these shelves and a chartreuse entryway, you\u2019ll find her well-stocked, restaurant-ready pantry and a storage closet packed with equipment for Yooeating<\/a>, the Korean-American comfort food pop-up Yoo started in 2015 with her partner, Nick Dodge. At the time, the pair was hopeful that their new venture could sate as well as educate. \u201cI remember that for the first time, people were interested in Korean food instead of being like, \u2018Oh that\u2019s weird you\u2019re using Spam,\u2019 or, \u2018Kimchi smells and I don\u2019t like that,\u2019\u201d Yoo says.<\/p>\n

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Five years later, Yooeating still features plenty of Spam and kimchi, but the once-casual dinner parties have evolved into full-fledged culinary experiences. Yoo is a master of fusion, from Italian classics to American mainstays; No matter the cuisine, her food is all about comfort…and there\u2019s plenty of cheese. She melds cultures with ease throughout her menus\u2014\u201cCoreano Cubanos\u201d with coffee-and-cola-poached carnitas, fried Spam, grilled kimchi, Gruy\u00e8re, American cheese, and gochujang <\/em>(red chili paste) aioli on toasted Cuban bread; \u201cYoo Quiero Taco Bell\u201d featuring her take on a Crunchwrap Supreme filled with bulgogi beef, red leaf lettuce, miso sour cream, soy-pickled Korean peppers, and nacho cheese sauce; \u201cKimchi Carbonara\u201d with chewy rice cakes, bacon, kimchi, egg, pepper, and parmesan. To catch the next Yooeating pop-up, follow along on social media and get ready for a trip to NYC. Or, try your hand at Korean-American comfort food from the comfort of your own home: Yoo\u2019s Spicy Kimcheese Dduk brings the heat (recipe below).<\/p>\n

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\u201cThe key with kimchi from grocery stores is to leave it out for at least one night,\u201d says Yoo. Commercial kimchi is sold under-fermented, so allowing it to hang around at room temperature for a bit means it can fully ferment and develop the pungency of a quality kimchi.<\/em><\/h4>\n

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\u201cI want to be able to share my story as a Korean woman,\u201d says Yoo. Her story weaves its way through Los Angeles\u2019 Koreatown circa the early \u201990s, to the dorms at the University of Pennsylvania where Yoo taught her college roommates the joys of cooking with Spam. Yoo\u2019s narrative makes occasional pit stops in Detroit, and eventually settles in the veritable melting pot that is New York City. Fusion food makes sense for someone whose culinary identity is an amalgam of these experiences, as opposed to one that\u2019s shaped by an isolated, singular cuisine.<\/em><\/h4>\n

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Yoo always has plenty of curds on hand. She stores her wedges in an airtight white box in the refrigerator that she jokingly refers to as her \u201ccheese cave.\u201d Lift the box\u2019s lid and you\u2019ll find bits of cheddar, hunks of mozzarella, logs of ch\u00e8vre, and the occasional wild card brick from Whole Foods adorned with a bright yellow SALE sticker.<\/em><\/h4>\n

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Spicy Kimcheese Dduk<\/h2>\n
<\/div>\nIrene Yoo<\/span>\n
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Gochujang\u2019s fire is cooled by cheese, and the acidic punch of kimchi cuts through the dish\u2019s creaminess. If you\u2019re not a fan of spice, skip the gochujang; kimcheese tastes delicious even without the heat.<\/div>\n
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Ingredients
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  • 2<\/span> cups<\/span> dduk<\/span> Korean rice cakes, any shape<\/span><\/li>
  • 2<\/span> tablespoons<\/span> butter<\/span> divided<\/span><\/li>
  • 1<\/span> cup<\/span> kimchi<\/span> chopped<\/span><\/li>
  • 1<\/span> tablespoon<\/span> flour<\/span><\/li>
  • 1<\/span> tablespoon<\/span> gochujang<\/span> optional<\/span><\/li>
  • 1<\/span> cup<\/span> whole milk<\/span><\/li>
  • 4<\/span> ounces<\/span> sharp cheddar<\/span> grated<\/span><\/li>
  • 4<\/span> ounces<\/span> mozzarella<\/span> grated<\/span><\/li>
  • 1<\/span> ounce<\/span> parmesan<\/span> grated, plus more for topping<\/span><\/li>
  • 1<\/span> scallion<\/span> thinly sliced<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> toasted sesame seeds<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
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    • \u25baSoak rice cakes in cold water for at least 30 minutes before cooking\u2014this helps them to cook evenly.<\/div><\/li>
    • \u25baHeat one tablespoon butter in a frying pan over medium heat and add kimchi. Saut\u00e9 until kimchi is lightly caramelized and fragrant, 3 to 5 minutes. Remove from heat and set aside.<\/div><\/li>
    • \u25baBring a pot of water to a boil.<\/div><\/li>
    • \u25baMeanwhile, in a saucepan or medium pot, heat the remaining tablespoon of butter over medium heat. Once melted, add flour. Stir frequently until a light brown roux is formed, 3 to 5 minutes. Add gochujang if using and cook for one minute to incorporate.<\/div><\/li>
    • \u25baWhile stirring vigorously, add milk slowly until incorporated. Slowly add cheeses, little by little, until cheese is completely melted. Season with salt and pepper and turn off the heat.<\/div><\/li>
    • \u25baAdd dduk to boiling water and cook for about 5 minutes, until soft. Drain and rinse briefly in cold water to stop the cooking.<\/div><\/li>
    • \u25baReheat cheese sauce on the stovetop and add dduk and reserved kimchi, stirring to incorporate.<\/div><\/li>
    • \u25baHeat oven to 425\u00b0F and butter two oven-safe large ramekins (or similar oven-safe bowls). Divide the cheesy dduk between the two dishes and top with grated parmesan. Bake until cheese is bubbling and sauce is thickened, about 20 to 25 minutes. Top with sliced scallions and sesame seeds and serve.<\/div><\/li><\/ul><\/div><\/div>\n
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      Korean-American comfort food is on the menu for chef Irene Yoo, and she isn’t skimping on the cheese.<\/p>\n","protected":false},"author":103,"featured_media":38384,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[3386,31],"tags":[1042,855,24685,24688,24678,13261,24686,851,24679,3888,24689,24681,14728,24691,24692,24693,2298,24680,983,24683,671,24684,24690,24694,24687,24682],"coauthors":[20723],"class_list":["post-38382","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs","category-recipes","tag-cheddar","tag-chevre","tag-coreano-cubanos","tag-crunchwrap-supreme","tag-food-network","tag-food52","tag-gochujang","tag-gruyere","tag-irene-yoo","tag-kimchi","tag-kimchi-carbonara","tag-korea","tag-korean","tag-korean-food","tag-korean-fusion","tag-koreatown","tag-los-angeles","tag-lucky-peach","tag-mozzarella","tag-nick-dodge","tag-parmesan","tag-spam","tag-spicy-kimcheese-dduk","tag-university-of-pennsylvania","tag-yoo-quiero-taco-bell","tag-yooeating"],"acf":[],"yoast_head":"\nChef's Dish: I'd Rather Be (Yoo)Eating - 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